Honey-Dijon Chicken and Apples


Inspired by The Lean Green Bean

The distinct flavors of Dijon mustard and sweet Cortland apples are the stars of this chicken dish.


  • 8 boneless chicken breasts or thighs (2 to 2 1/2 pounds)
  • Kosher salt and freshly ground pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, cut into large chunks
  • 2 cooking apples (such as Cortland), cut into slices or wedges
  • 1 cup low-sodium chicken broth
  • 2 to 3 Tablespoons Dijon or whole grain mustard
  • 2 Tablespoons honey
  • 1 1/2 teaspoons unsalted butter, softened
  • 1 tablespoon almond flour


  1. Preheat the oven to 450 degrees F.
  2. Season the chicken with salt and pepper.
  3. Heat the olive oil in a large cast iron skillet over medium-high heat.
  4. Working in batches, if necessary, add the chicken and cook until golden on one side, about 6 minutes.
  5. Flip and cook 2 to 3 more minutes, then transfer to a plate.
  6. Pour off all but 2 tablespoons of the drippings.
  7. Add the onion and apples to the skillet and season with salt and pepper.
  8. Cook until slightly softened, about 4 minutes.
  9. Mix the broth with the mustard and honey, then add to the skillet and bring to a boil.
  10. Cook until chicken is cooked through completely.
  11. Mix the butter and flour to form a paste.
  12. Use a slotted spatula to transfer the chicken, apples, and onion to plates.
  13. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes.
  14. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy.
  15. Season with salt and pepper.
  16. Pour over the chicken and serve.